This easy-to-make bake will hold someplace cool in an hermetic tin for as much as two days

• Preparation and cooking time
  • Prep:10 minutes
  • Cook dinner:35 minutes
• Straightforward
• Serves 15

• Freezable (Freezable un-iced)

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Components

• 250g pack unsalted butter
• 300g golden caster sugar
• 1 tsp vanilla extract
• 3 giant eggs
• 200g self-raising flour
• 50g cocoa
• 100g milk chocolate drops

For the topping

• 85g butter
• 85g caster sugar
• 200g gentle condensed milk
• 50g milk chocolate drops, plus additional, to scatter

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Methodology

• STEP 1

  Butter and line a traybake or small roasting tin, about 20 x 30cm. Warmth oven to 180C/160C fan/gasoline 4. Gently soften the butter in a big saucepan, cool for five minutes, add sugar, vanilla and eggs, then beat till clean with a picket spoon. Stir within the flour, cocoa and ¼ tsp salt. Stir within the milk chocolate drops and bake for 35 minutes till risen throughout and a skewer comes out with a number of damp crumbs.

• STEP 2

  For the highest, gently warmth 85g butter and 85g caster sugar collectively till each are melted. Stir in 200g gentle condensed milk and produce to a boil. Cool for five minutes, then stir in 50g milk chocolate drops to soften. Unfold over the chilly cake, scatter with extra chocolate drops and reduce into squares.